Wash the potatoes - there's no need to peel them. Bring a saucepan of water to the boil and add the potatoes.
Boil for 10 minutes and then add the onions and celery and boil for a further 5 minutes until the potatoes are tender.
Drain off the water and return the potato mixture to the stove over a gentle heat.
Remove any rind from the cheese and crumble the cheese into the potatoes, stirring until melted.
Sprinkle on the chopped parsley and serve immediately with a green salad for a light meal.
Pour a teaspoon of lemon juice over cooked potatoes to stop them discolouring.
Preparation: 5 mins
Cooking: 15 mins
500g Vivaldi Potatoes
200g of blue cheese
2-3 celery stalks (chopped)
sliced red onion
Fresh chopped parsley